One Soup, Two Ways #doubledutysoup

SNACKS

Bear Paw Cookies – Who doesn’t love chocolate oatmeal cookies shaped like bear paws?  For me, these cookies were a perfect companion to coffee (or hot tea).  My daughter, on the other hand, wasn’t a huge fan because they weren’t exceptionally sweet.  This was easily fixed with a drizzle of honey.  Alternatively, you could increase the coconut palm sugar by 1/3 cup.

DINNERS

White Bean Soup with Spinach and Leeks – One soup, two ways.  Genius. Day 1: prepare the soup per as indicated below.  Day 2: throw the leftovers in a blender and puree.  It is equally delicious both ways, but it feels like two completing different meals!  #doubledutysoup

Spinach Pie with Easy Olive Oil Pastry Dough – The hubs was traveling this week so this recipe lasted several days for me and my sweet girl. Spinach Pie is reminiscent of a quiche because of its egg, cheese, and crust.  Texturally (Is that a word? Let’s go with yes), it’s a bit different. The cottage cheese and frozen spinach make it more dense and hearty.  Instead of buying a frozen whole wheat crust, make your own with a super fast and easy dough that is pressed into the pie pan with your fingers (no rolling pin needed).

Hope something makes your belly smile…

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Bear Paw Cookies

Adapted from The Fit Housewife

   

Wet Ingredients
1/2 c. coconut oil, softened
2/3 c. coconut palm sugar (option: add 1/3 c. more to sweeten)
1/2 c. unsweetened, organic applesauce
1 organic egg
1 t. organic vanilla extract

Dry Ingredients
1 c. whole white wheat flour
1 t. baking soda
3 c. organic rolled oats (NOT steel cut)
1 T. chia seeds
¼ t. sea salt

Stir In Ingredient
1/2 c. chocolate chunks, roughly chopped (try my favorite clean chocolate: liberty chocolate)

Directions: Preheat the oven to 350 degrees.  In a small bowl, stir together the dry ingredients.  In a larger bowl, whisk together the wet ingredients. Add the dry ingredients to the wet, and stir a few times by hand.  Fold in the chocolate chunks by hand.  Use a large scoop to create individual mounds. Place On a silicone lined baking sheet or baking stone. Create bear paws by flattening the mounds slightly. Slice partially through the top half of the dough in two sections with a knife.

Bake for 10-12 minutes

Note: These aren’t exceptionally sweet.  This is can be easily fixed with a drizzle of honey.  Alternatively, you could increase the coconut palm sugar by 1/3 cup.


White Bean Soup with Spinach and Leeks

Adapted from Eat Good 4 Life

  Ingredients
2 cans organic white beans, rinsed and drained
2 T. of olive oil
½ t. sea salt
½ t. freshly cracked pepper
1 bag frozen leeks, (alternative: 4 leeks, chopped into thinly sliced rings)
2 t. ground cumin
2 t. paprika
4 garlic cloves, minced
1-2 bay leaves
1/2 c. whole wheat couscous
4 c. fresh organic spinach leaves
Sea salt and pepper to taste
4-6 c. organic broth or stock (alternative: water)
Parmesan cheese, shaved (optional topping)

Directions: To a heated stock pot, add the olive oil.  Stir in the leeks, sea salt, pepper, cumin, and paprika.  Saute the leeks until softened (about 8 to 10 minutes).  Add the garlic and cook until fragrant (about a minute).  Add the beans, broth and bay leaves.  Bring to a boil and then reduce to a simmer and cook for 10 minutes.  Add the couscous and cook another 5 minutes.  Stir in the spinach leaves.  Season to taste (another ½ t. sea salt or more is likely needed). Enjoy topped with grated Parmesan cheese. Refrigerate leftovers.

Day 2:  Puree leftover soup in a blender.  If using a Vitamix, you can blend on high until steaming at the lid (or use the soup setting).  Otherwise, warm the soup on the stove top or microwave.

    


Spinach Pie with Easy Olive Oil Pastry Dough

Adapted from Trader Joes and Spicie Foodie

   

 Crust Ingredients
2 c. whole white wheat flour
1/3 c. extra virgin olive oil (or other oil of your choice)
1/3 c. cold water (plus 1-2 more T. of water)
Pinch of sea salt
4 drops organic stevia, optional

Directions: In a small bowl, stir together the dry ingredients.  Create a well in the middle of the dry ingredients.  Pour the wet ingredients into the well.  Stir together with a fork until a dough texture begins to form.  Press the dough into a pie pan with fingers to create a crust on the bottom and up the sides of the pan.

Pie Ingredients
16 oz. organic cottage cheese
4 oz. organic shredded cheese, halved
1 16 oz. pkg. organic frozen spinach, defrosted, drained, and squeezed
3 organic eggs
3 T. whole white wheat flour
2-3 garlic cloves, minced
1 T. organic butter, cut into chunks
¼ t. sea salt
¼ t. ground pepper, freshly ground
½ t. Trader Joe’s 21 Seasoning Salute (alternative: dried Italian seasoning)

Directions: Preheat oven 375º F. Combine pie ingredients in a bowl, reserving one half of the shredded cheese.  Pour into pie crust. Top with the remaining shredded cheese.  Bake approximately 45 minutes. Let stand 15 minutes before cutting.

Enjoy as is or top with salsa, a few glugs of hot sauce, and/or a dollop of Greek yogurt.

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